How to Cook Sisig Kapampangan

Pork Sisig – Kapampangan
Recipe:

Pork – Head (Pisgni) or Ham (Pigue) and/or Neck (Lakal) and Ears (Tainga) 1000g
- On a pot add together with onions, garlic, bay leaves, ground pepper, vinegar, and soy sauce
- Pour water just until ingredients are submerged.
- Bring to a boil
- Simmer until pork is tender
- Remove pork from broth
- Grill pork until slightly charred
- Chop
- Set aside

Chicken Livers 250g
- Skewer
- Grill to medium doneness
- Chop
- Set aside

Heat sauté pan/wok (Kawali)
- Add Butter/Margarine 2 Tablespoons
- Add Onions, Chopped 250g / 3 medium-sized bulbs, stir
- Add Chopped Pork
- Add Squeezed Calamondin (Kalamansi) 250g, stir
- Sprinkle Salt, Pepper, and MSG (1/2 Tablespoons each)
- Add Chopped Liver, Stir fry until liver is fully cooked.
- Add Chopped Chilies (Optional)
- Serve with Toyomansi (Sauce made with soy sauce and squeezed kalamansi) and Enjoy!

Music: www.bensound.com